Kidney Bean Salad
Grrrrrgh!
Course : Beans
From: HungryMonster.com
Serves: 4
 

Ingredients:

16 ounces kidney beans -- rinsed well (1 can)
16 ounces pinto beans -- rinsed (1 can)
1 medium celery stalk -- diced
1 teaspoon dill pickle -- grated
2 teaspoons onion -- grated
1 large egg white -- hard-cooked
1 medium romaine lettuce leaves
1/4 cup anchovy yogurt dressing
 

Preparation:

Mix first 5 ingredients together lightly. Arrange on lettuce leaves and top with a spoonful of dressing Source: Light and Easy Diabetic Cuisine by Betty Marks